Greek Butter Cookies
One bite and you’ll fall in love with this delicious Greek butter cookie recipe. They are a perfect holiday treat, a great addition to a cookie platter, or an easy recipe to make any time of year.
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Servings:
Equipment
- A food processor - makes this recipe super easy!
Ingredients
- 8 tablespoon Butter 4 oz, 113g
- ½ cup Vegetable oil 4 oz, 113g
- ¾ cup Powdered sugar 3oz, 90g
- 1 Egg yolk only
- ½ cup Toasted almonds diced into bits
- ½ teaspoon Vanilla extract 2g
- ½ teaspoon Rose water extract
- 2 ¼ cups All purpose flour 12.5oz 350g
- 1 teaspoon Cardamom Optional
Instructions
Toast the almonds
- Roughly chop ½ cup almonds.
- Preheat a medium skillet and toast the almonds on medium heat until golden brown. Stir constantly to prevent burning. Place the almonds on a plate to cool completely before adding them to the dough,
In a Food Processor:
- Begin by placing the cold butter, cut into chunks, and powdered sugar into the food processor. Pulse the mixture until it reaches a crumbly texture.
- Add the vegetable oil, egg yolk, vanilla extract, and rosewater to the processor. Continue pulsing until the mixture comes together.
- Gradually incorporate the all-purpose flour, ensuring not to overmix the dough. It should have a smooth texture.
- Fold in the chopped almonds and mix by hand until incorporated.
In a Stand Mixer or Handheld Mixer:
- In a large bowl, combine cold butter (cut into chunks) and powdered sugar. Cream the butter and sugar together on medium speed until the mixture becomes crumbly.
- Add the vegetable oil, egg yolk, vanilla extract, and rosewater. Mix until everything is well combined.
- Slowly add the all-purpose flour and mix until the dough is smooth. Be careful not to overmix.
- Fold in the chopped almonds and mix by hand until incorporated.
